Name: Pesto Chicken Linguine with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1.25 oz whole wheat linguine; 1.5 tbsp basil pesto; 1 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil

Pesto Chicken Linguine with Sun-Dried Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Linguine with Sun-Dried Tomatoes

Pan-seared chicken and whole wheat linguine tossed in a vibrant basil pesto with tangy sun-dried tomatoes and wilted spinach for a savory, nutrient-dense meal.

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NUTRITION

Protein

49.4g

Fat

22.2g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1.25 oz whole wheat linguine

1.5 tbsp basil pesto

1 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

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PREPARATION

1
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2
While the pasta cooks, season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.
4
Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.
5
In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
6
Add the baby spinach to the skillet and toss until just wilted.
7
Drain the pasta, reserving 2 tablespoons of pasta water.
8
Add the cooked pasta, sliced chicken, pesto, and reserved pasta water to the skillet.
9
Toss everything together over low heat until the sauce is creamy and evenly coats the noodles.